ArticleMaterials (Basel, Switzerland)2021
Temperature Profile in Starch during Irradiation. Indirect Effects in Starch by Radiation-Induced Heating.
Article in Materials (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Water-Soluble Starch-Based Copolymers Synthesized by Electron Beam Irradiation: Physicochemical and Functional Characterization.Materials (Basel, Switzerland) · 2022Article
- A State-of-the-Art Review on Integral Transform Technique in Laser-Material Interaction: Fourier and Non-Fourier Heat Equations.Materials (Basel, Switzerland) · 2021Review
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Authors and funding
2 authors.
Funding
Abstract
Present research deals with exposure of granular starch to the accelerated electron of 5.5 MeV energy in order to examine: (i) the temperature evolution in starch within an irradiation process and (ii) the indirect effects generated in starch by radiation-induced heating. The temperature evolution in potato and corn starches within the irradiation process was investigated by placing two different sensors inside each starch batch and recording the temperature simultaneously. Each starch batch was sampled into distinct location sectors of different absorbed radiation levels. The output effects in each sample were analyzed through physicochemical properties such as moisture content, acidity and color attributes. The outcomes showed that a starch temperature profile had different major stages: (i) heating during irradiation, (ii) post-irradiation heating, up to the maximum temperature is reached, and (iii) cooling to the room temperature. A material constant with signification of a relaxation time was identified by modeling the temperature evolution. Changes of the investigated properties were induced both by irradiation and radiation-induced heating, depending on the starch type and the batch sectors. Changes in the irradiated batch sectors were explained by irradiation and radiation-induced heating whereas changes in the sector of non-irradiated starch were attributed only to the heating.
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